Stuffed Baked Pumpkin
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 Pumpkin (about 3 kg, such as buttercup squash or Kabocha)
- 1 Eggplant
- 2 onions
- 2 carrots
- 2 garlic cloves
- 2 Tbsps butter
- 2 Tbsps raisins
- 1 tsp freshly grated ginger
- 1 tsp Curry powder
- ground allspice
- salt
- freshly ground peppers
- 400 milliliters Vegetable broth
Preparation steps
1.
Preheat the oven to 200 ° C convection.
2.
Cut a lid from pumpkin and scoop out seeds and fibers. Remove some pulp, leaving about 2 cm (approximately 3/4 inch) thick shell. Cut pulp into cubes. Rinse and dry eggplant, halve lengthwise and cut into slices. Peel carrots and slice. Peel garlic and slice. Heat butter in a pan and saute prepared vegetables for 2-3 minutes. Add curry and allspice, season with salt and pepper and deglaze with broth. Simmer for about 5 minutes and season again to taste. Place mixture into pumpkin, replace the lid and place on a lined with parchment paper baking sheet. Bake in preheated oven at 200°C (approximatley 400°F) for about 30-40 minutes or until pumpkin is soft. Serve.
